Cheesy Butternut Squash Pasta

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

A quick and simple pasta dish that is cheesy and made with a seasonal ingredient– butternut squash! A healthier alternative that the family will love!Cheesy Butternut Squash Pasta in a pot being stirred by a spoon.

Hey everyone!! How was your Thanksgiving?! I hope it was filled with lots of great food and family/friends!

Today I’ve got a great pasta to make this weekend while you are (hopefully) relaxing and enjoying some leftovers or trying to keep things simple in the kitchen! This pasta dish is very simple and quick to make using a great seasonal ingredient — butternut squash!

To cut down on prep even more, you could buy a pre-peeled and chopped butternut squash. Then this dish would come together even quicker. Once that squash is all prepped, you just boil the squash until tender and then blend it with a few ingredients, toss it with cooked noodles, and voila: a healthy and delicious dinner in a flash!


Cheesy Butternut Squash Pasta adding sauce to the noodles in a pot.

More dinner recipes from Chelsea’s Messy Apron:

Crockpot Sweet Potato, Chicken, and Quinoa Soup, Crockpot Quinoa Chicken Parmesan Soup, Crockpot Tortellini Lasagna Soup, Crockpot Mexican Tortilla Chicken and Quinoa Soup

Cheesy Butternut Squash Pasta

5 from 4 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Chelsea Lords
Servings: 4 Serving


  • 1 and ½ cups macaroni noodles uncooked
  • 3-4 cups cubed butternut squash peeled and de-seeded
  • 2 tablespoons unsalted butter
  • 1/2 cup vegetable broth
  • 3/4 cup 1% milk
  • 1 and ¼ cup cheese I used sharp cheddar
  • Salt and pepper
  • 1 teaspoon paprika
  • Optional: fresh parsley


  • Cook the macaroni according to package directions. Drain and set aside.
  • Heat the butter in a skillet over medium low heat.
  • Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
  • Boil the squash until completely tender and then drain. Place the squash in the blender with the butter, lots of salt, pepper, broth, paprika, and milk.
  • Pulse until smooth.
  • Pour the sauce over the cooked noodles and add the cheese. Stir until melted.
  • Add more salt and pepper to taste.
  • Serve with parsley if desired.


Serves: 4

Calories121kcal (6%)Carbohydrates15g (5%)Protein3g (6%)Fat6g (9%)Saturated Fat4g (20%)Cholesterol18mg (6%)Sodium144mg (6%)Potassium447mg (13%)Fiber2g (8%)Sugar5g (6%)Vitamin A11732IU (235%)Vitamin C22mg (27%)Calcium106mg (11%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course
Cuisine American, Italian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

Read More Posts by Chelsea

Visit Chelsea's Website

facebook twitter pinterest instagram



Leave a reply
  1. I am on a Low Fodmap diet from my doctor and this recipe is already low fodmap which was great and an easy way for me to get my veggies in. I subbed for gluten-free Brailla elbow noodles and used lactose-free milk. Also, I added some garlic infused olive oil to the butternut squash puree before putting it into the noodles. I added some more veggies to make it more of a complete meal with zucchini, green onion tops, and kale. Man is this dish delicious. I have really been missing some foods and was so happy to come across a recipe that I didn’t have to substitute much to make low fodmap.

  2. I left out the veggie broth and just added milk to get the right texture. I also grated in a glove of garlic. This was amazing! Will definitely be making this again!!

  3. The flavor of this mac and cheese was really good! My boys who won’t touch butternut squash came back for seconds and thirds. My only complaint was that the sauce was so thin nearly watery, I ended up having to add more macaroni. Next time, I think I will leave out the vegetable broth.

  4. Made this a week ago for family and lots of little ones. We all loved it and wanted more. We will definitely make this again.

  5. How many does this serve? Can I serve as a main dish? I have a family of 3. It just seems like 1.5 cups of pasta won’t make very much. I could always double the recipe if need be.

    1. 1 cup of uncooked pasta should yield about 2 cups cooked, so I would expect it to be about 3 cups. As a main dish, I’d say that only serves two people. As a side dish, probably four people.

  6. This recipe WILL definitely be making a recurring appearance at our home! Even my very picky son thought it was tasty! I used a corn/quinoa pasta, cashew milk, and also held back some of the sauce as the consistency was perfect. The extra “sauce” is now a single serving of butternut squash soup! Thank you so much for sharing!

  7. This was absolutely delicious! I held about half a cup of the puree back because I thought the consistency was perfect. I was pleasantly surprised at its silky, smooth texture. Using extra sharp Cabot cheddar made the squash totally undetectable. Thanks for another great recipe!

  8. Made the cheesy butternut squash pasta, i loved it. Used gluten free penne pasta and coconut milk and kosher salt. Completely satisfying. Will definitely make again

  9. This is a great recipe that I will make again. The butternut squash can be very bland though, so sharp/old cheese is a must! I opted to partially microwave my squash first, to make it easier to cube, and I cooked the squash in a skillet rather than boiling it.

  10. I make a recipe very similar to this, but I use the frozen squash puree. It works quite well. For anyone not a fan of squash, no one I have ever served this to has noticed any squash flavor.

    1. I have made this many times, it is a slightly sweet taste, but not overpowering. The squash goes very well with cheddar. It’s very good!

Leave a Reply

Your email address will not be published.

Recipe Rating